Roasted Chicken with Garbanzo Ragoût and Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel. Ingredients:
2 tablespoons olive oil |
1 medium onion (about 8 ounces), chopped |
3 garlic cloves, thinly sliced |
2 cups (or more) low-salt chicken broth |
1 15-ounce can garbanzo beans, rinsed, drained |
2 tomatoes, seeded, chopped (about 1 1/2 cups) |
2 tablespoons creole mustard |
2 2x3-inch pieces beef jerky |
2 fresh thyme sprigs |
3 tablespoons minced fresh parsley |
1 1/2 tablespoons minced fresh rosemary |
1 tablespoon grated orange peel |
2 teaspoons grated lemon peel |
pinch of salt |
pinch of ground black pepper |
4 ounces crumbled feta cheese (about 1 scant cup) |
1/2 cup fresh breadcrumbs made from crustless french bread |
1/4 cup olive oil |
2 tablespoons fresh lemon juice |
1 tablespoon canola oil |
4 6- to 8-ounce skinless boneless chicken breast halves |
Directions:
1. For ragout: Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and sauté until beginning to brown, about 8 minutes. Add 2 cups broth and remaining ingredients. Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes. Remove jerky. (Can be made 1 day ahead. Cover and refrigerate.)
2. For gremolata: Mix all ingredients in small bowl. (Can be made 4 hours ahead. Cover and refrigerate.)
3. For chicken: Preheat oven to 425°F. Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth. (Can be made 4 hours ahead. Cover and refrigerate.)
4. Heat canola oil in heavy ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until golden, about 2 minutes per side. Remove from heat. Divide feta mixture among chicken breasts, spreading to cover top of chicken. Transfer to oven and roast until chicken is cooked through, about 10 minutes.
5. Meanwhile, rewarm ragout. Divide among 4 shallow bowls. Top each with chicken breast. Sprinkle gremolata over.
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